Grocery, Gourmet Cheese, Chèvres

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Great Goat Cheeses of the World (2 pound) by igourmet.com
by igourmet (Misc.)

People are drawn to the vibrant, tangy flavors found only in goat cheese. Great goat cheeses capture the essence of their native pastures and often exhibit fresh flavors such as of thyme, tarragon, rosemary, lemongrass and pine. Their ease of digestion, particularly for the lactose intolerant among us, is another reason for the popularity of goat cheese. For many however, goat cheese remains misunderstood. A persistent victim of "milk-prejudice," it is our goal to bring goat cheese to the masses.Our Great Goat Cheese Assortment includes a selection of cheeses from four distinct countries:Ibores (Spain): This raw goat's milk cheese reflects its homeland with its full, simple flavor. It is hard and dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive oil and sweet paprika. Buche de Chevre (France): This wonderful goat's milk cheese from Poitou in the Loire Valley is aged for two months, during which time it ...

Humboldt Fog (15 ounce) by igourmet.com
by igourmet (Misc.)

As Americans have developed a deeper appreciation for great cheese, a change in American cheese making has occurred. Across the country, small-scale dairy farmers and cheese makers are making wonderful cheeses to rival those of Europe. One of these cheeses is Humboldt Fog. With a central layer and outer covering of ash, this goats milk tome ripens with a soft, white interior. When cut, it is reminiscent of the early morning fog. Humboldt Fog is made by Cypress Grove Chevre, which is owned and operated by mother and daughter team, Mary Keehn and Malorie McCurdy, in Humboldt County, California, among the towering redwood trees. These amazing women have an enviable passion for their work that has been rewarded by national award, reputation, and a steadily growing business. American farmstead cheeses often command a hefty price due to their limited production, but one bite will convince you that the luxury is worth the cost. This striking cheese comes in a 14-ounce mini-wheel with a ...

Capradoro (8 ounce) by igourmet.com
by igourmet (Misc.)

Sardinia is one of the least populated regions of Italy. Natural pastures cover more than half the area of this secluded Mediterranean island. Sheep and goats are widely raised on Sardinia's beautiful hilly interior where herbs such as rosemary, sage, myrtle and juniper grow wild. This is where Sardoformaggi (established in 1963) gets its milk for Capradoro. A rarity among Italian cheeses, Capradoro is an aged goat's milk cheese. This hard, flaky cheese has incredible floral notes and a refreshing lemony tang. A truly remarkable tasting goat cheese, Capradoro is excellent on a cheese board and suitable for grating or shredding.Made from pasteurized goat's milk.Photo depicts whole 4 lb. form of cheese.We cut and wrap this item by the 1/2 pound.Please contact us if you would like to purchase the whole form.

Bethmale (8 ounce) by igourmet.com
by igourmet (Misc.)

Bethmale is the most famous of the goat's milk cheeses from the Pyrenees. It is named after the village where it is made, located in the Couserans region of the Comte de Foix. Its flavor is tangy and somewhat spicy yet mild. Legend has it that Bethmale was a favorite of Louis VIs in the 12th Century. It is semi-hard, uncooked with a pressed curd and has few pea-sized holes. Its naturally forming rind is brushed and turned for 2 to 3 months to assist in its hardening. Serve this popular French cheese with ham, olives, almonds and rustic bread for the perfect picnic. Surprisingly, Bethmale is a great melting cheese too.

Cranberry Chevre with Cinnamon (4.6 oz.) (4.6 ounce) by igourmet.com
by igourmet (Misc.)

Our Chevre is fresh and creamy with a slightly sharp and lightly acidic flavor. Made in Canada, they have added a holiday twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries combined with the warm spiciness of cinnamon creates a unique holiday cheese that could not be more ideal for entertaining throughout the season.

Ile De France Goat Cheese. Garlic & Fine Herbs Buchette
by Ile De France (Misc.)

Ile de France offers its traditional fresh Goat Cheese in many delicious variations. This one is with chives and a dash of garlic. Delicious !

Monte Enebro (8 ounce) by igourmet.com
by igourmet (Misc.)

This creamy, textured goat's milk log was voted 100 Best Food Products of Spain. Rafael Baez created Monte Enebro at the age of 64, in Avila, one of the nine provinces of Castile and Leon (south-west of Madrid). To make this tangy cheese, Rafael uses the milk from the valley's goat herds. As a result, this does set limits on production. Soft-ripened, cave cured, and treated to a penicillin mold on the exterior, its recipe sounds French. The interior is slightly sharp, rich, creamy, and delightful. Find out for yourself why this cheese placed in the top 100 among Spain's multitude of gastronomic delights. Made from pasteurized goat's milk.Photo depicts whole 3 lb. form of cheese.We cut and wrap this item by the 1/2 pound.Please contact us if you would like to purchase the whole form.

Crottin de Champcol (2 ounce) by igourmet.com
by igourmet (Misc.)

If you love a rich and creamy French goat's milk cheese, this button-shaped goat cheese is truly special. From Sancerre in the Loire region, Crottin de Champcol, a pasteurized version of Crottin de Chavignol AOC, has a natural rind which ranges from pale ivory to light brown. These color gradations demonstrate how the cheese is delicious at every stage of its aging. After eight days of life, it is ready to be eaten, having a gentle, aromatic, yeasty taste and a fine, moist texture. At this point, Crottin weighs about 140g. After two weeks, the interior softens, the taste is nuttier and full bodied and is weighing in at 110g. After about 20 days, the cheese will change again into a fruitier, denser and creamier cheese. After five weeks, the cheese is dry and has really shrunk! The smell gets stronger and the cheese develops a meaty texture and a robust flavor. After four months, just grate off the rind that has formed. By this time the rind will be blue-gray and looks most like ...

Black Mesa Jalapeno Chevre (6 ounce) by igourmet.com
by igourmet (Misc.)

Black Mesa Ranch is a 280-acre working goat ranch located just east of the historic pioneer town of Snowflake in the beautiful White Mountains of Arizona. The ranch started making cheese in 2003, becoming the only certified goat dairy in the state of Arizona. Located off-grid, Black Mesa Ranch produces its own electricity using solar and wind technology.Black Mesa Ranch's cheeses are true farmstead products, made exclusively from the milk of their own Nubian goats. These goats, of African descent, are well suited for Arizona's hot climate. Unlike goat cheeses from temperate parts of the globe, the heat, lack of humidity, and desert plants eaten by the goats produce a flavor that is distinctive and unique. All Black Mesa cheeses are handmade in small batches to ensure attention to detail. Their superb Jalapeno Chevre is fresh, soft, and clean on the palate. Excellent served on crusty French bread, the zesty jalapeno coating makes it a true Arizona experience.Made from ...

Chevagne (8 ounce) by igourmet.com
by igourmet (Misc.)

The cheese industry in Belgium, although smaller and less well known than those of France, Italy, or England, is still going strong and creates some wonderful cheeses. Chevagne is one of these Belgian beauties. It is a surprisingly mild and creamy goat's milk cheese produced by the Passendale Dairy. Made with goat's milk of the highest quality, this smooth cheese is delicious sliced and served on a dark, nutty bread; shaved over salads; or as part of a cheese board. Chevagne also melts well.Made from pasteurized goat's milk.Photo depicts whole 8 lb. form of cheese.We cut and wrap this item by the 1/2 pound.Please contact us if you would like to purchase the whole form.

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